This is a print preview of "Nandu Rasam (Crab Legs Pepper Soup)" recipe.

Nandu Rasam (Crab Legs Pepper Soup) Recipe
by Navaneetham Krishnan

Nandu Rasam (Crab Legs Pepper Soup)

Another version; easier and simpler compared to "Rasam with crab legs".

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: its a side dish for rice

Ingredients

  • 8-10 crab legs - cracked
  • 5 shallots - sliced thinly
  • 1 inch ginger - sliced thinly
  • 5 garlic - chopped
  • 4-5 dried red chilies - cut into sections
  • 2 sprigs curry leaves
  • 2 tbsp tamarind/asam juice
  • 2-3 stalks coriander leaves - roughly chopped
  • 3 tbsp oil
  • Salt for taste
  • Spices
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 1/2 tsp turmeric/kunyit powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp white pepper powder

Directions

  1. When oil is heated, saute shallots, ginger and garlic for about 2-3 mins.
  2. Add spices and crab legs.
  3. Stir together until legs becomes slightly reddish.
  4. Add dried chilies and curry leaves.
  5. Stir again and pour 1/2 liter of water.
  6. When soup is heated through, add tamarind juice and salt
  7. Stir in coriander leaves and remove from heat.